Inspired by a favorite brunch entree at the Gralehaus in louisville, ky, this dish is an updated and elevated take on a Southern staple. I first enjoyed the dish at brunch on a spring day, dining in their outdoor garden. Filled with herbs, fresh flowers, glistening in the sunlight, and topped with the taste of a homemade sorghum latte, the company and meal was perfect. As I was recipe testing for Easter brunch I was reminded of this dish and knew I wanted to try my own take on the dish.
Keep reading for the full recipe after the jump!
Lamb and Chive Grits with Over Easy Egg
- Leg of lamb, roasted, full recipe here, approximately 1-2 lbs needed for this recipe
- 1 C corn grits
- 1 T butter
- 3 C water
- 1 t salt
- fresh ground black pepper
- 3 oz freshly grated cheddar cheese
- 3 T chopped chives
- 8 eggs
In a medium saucepan, bring water to boil. Add grits. Reduce heat and cover. Cooking for 5 minutes. Meanwhile grate cheddar cheese and finely chop the chives. Add butter, cheese, salt, pepper, and chives to the grits. Stir thoroughly to combine all the ingredients and heat through.
In a medium skillet, cook eggs to your preference. Season with salt and pepper.
To serve: Make a bed of grits. Add 2 slices of roasted lamb per serving, place eggs on top. Garnish with finely chopped chives and fresh ground black pepper.
Missed yesterday’s post? See how our Easter brunch came together here.